Jeweled Lace Cookies Recipes

JEWELED COOKIES

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Combine flour and baking soda; add to creamed mixture. Stir in raisins, nuts, cherries and pineapple; mix well. Shape into 2-in. rolls; wrap in waxed paper or foil. Freeze at least 2 hours. , Cut into 1/4-in. slices; place on greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks.

MY NANA'S LACE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix oats, brown sugar, flour, and salt together in a bowl. Stir in melted butter until well blended. Pour in egg and vanilla extract and mix until well blended.
• Drop dough by 1/2 teaspoonfuls, at least 2 inches apart, on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 4 to 5 minutes.
• Remove from the oven and let cool slightly until firm, 5 to 10 minutes. Transfer cookies to wire racks to cool completely. Continue baking remainder of cookies, 1 cookie sheet at a time, according to instructions.

GRANDMA'S LACE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
• Drop teaspoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.

JEWELED LACE COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325°F Grease 2 cookie sheets. In a medium saucepan, stir together the brown sugar, corn syrup and butter over medium heat until smooth and bubbling, about 4 minutes. Remove from the heat. In a bowl, whisk together the oats, flour and salt. Stir into the pot, then stir in the cranberries and pistachios.
• Drop rounded teaspoons of the mixture about 3 inches apart onto the prepared cookie sheets. Bake until bubbly and a shade darker, 9 to 10 minutes. Let cool for 1 minute before quickly transferring each cookie to a rack using a thin metal spatula. Let cool completely.
• TIP : having a hard time removing your cookies? Pop the pan back in the oven for a minute to soften them.

BUTTERY LACE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, sugar, flour and baking powder. Add eggs, one at a time, beating well after each addition. Beat in extracts. Stir in butter and pecans. , Drop by teaspoonfuls 3 in. apart onto lightly greased foil-lined baking sheets. Bake 10-12 minutes or until lacy and golden brown. Cool completely on pans before carefully removing to wire racks.

LACE COOKIES

Steps:

• Preheat oven to 350°F.
• Melt butter in a small saucepan over low heat. Set aside to cool.
• In a large mixing bowl, combine the oats, brown sugar, granulated sugar, flour, and salt.
• Add the melted butter, eggs, and vanilla to the dry ingredients. Mix until blended thoroughly.
• On four clean sheet pans covered in parchment paper or silicone mats, drop rounded tablespoons of batter about 2 inches away from each other. You should have 8-10 mounds on each pan.
• Bake for about 8-10 minutes, or until the cookies have spread flat and are a deep golden-brown color. Remove from the oven and cool completely on the pan.
• Using an offset spatula, gently remove each cookie and place on a serving tray.
• Repeat steps 5-7 for the remaining batter.
• If using, decorate the cookies with melted chocolate, making sandwiches or drizzling the chocolate on top. Let cool and harden completely before serving.

JEWEL COOKIES

Steps:

• Cream butter, brown sugar, egg yolk, and vanilla.
• Stir in flour.
• Refrigerate 30 minutes.
• Preheat oven 375 degrees.
• Roll dough into 1-inch balls and dip in egg white.
• Roll in nuts.
• (Cookie dough ball, not you!).
• With floured thimble or thumb, press center of each cookie.
• Bake 10- 12 minutes, or until delicate golden brown.
• Cool on rack.
• Place 1/2 teaspoon jelly in center.

MEYER LEMON LACE TUILES

Steps:

• Mix sugar, flour, and salt with a mixer on low speed. Add lemon and orange juices, and beat until just combined. Slowly pour in butter, then increase speed to medium. Add lemon and orange zests, and continue to beat until combined. Cover, and refrigerate overnight (or up to 1 week).
• Preheat oven to 350 degrees. Spoon batter, 1 teaspoon for each cookie, onto a baking sheet lined with a nonstick baking mat, spacing mounds at least 2 inches apart. (Refrigerate remaining batter between batches.) Using a small offset spatula, spread mounds into 3-inch circles. Bake cookies until uniformly light gold, 10 to 12 minutes. Let cool on baking sheet for 1 minute. Working quickly, flip cookies over, smooth side up, and roll each around the handle of a wooden spoon. Let stand until hardened. (If cookies become too difficult to roll, return to oven until warm and flexible.) Repeat with remaining batter. Rolled cookies will keep, layered between parchment and covered, for up to 3 days.

LACE COOKIES

Steps:

• Heat oven to 350 degrees. Mix all ingredients in a bowl until well combined. Line baking sheets with parchment paper or no-stick aluminum foil. Drop batter 3/4-tsp. at a time on baking sheet, leaving plenty of space between each. Cookies will spread to 4 or 5 inches in diameter when baked.
• Bake 10 to 12 minutes, until thin and golden. Check early to make sure they don't overbrown. Line a wire rack with wax paper. Carefully remove cookies from baking sheet. They will be sticky, and a thin, metal spatula works best. Gently transfer to wax paper on wire rack and let cool.